Ingredients
- 1 Tbsp vegetable oil
- 1 Onion
- 2 cups chicken broth, reduced sodium
- 3/4 cup diced cooked chicken
- 1 cup lima beans, frozen or canned (reduced sodium or rinsed)
- 2 cups canned tomatoes (reduced sodium), undrained
- 2 cups whole kernal corn
Steps:
1. Heat oil in a large pan. Add onion, lower heat and cook until tender. Avoid browning.
2. Add all remaining ingredients. Bring to a simmer for 30 minutes at medium low.
Per serving: Calories: 180; Total Fat: 4 g; Saturated Fat: 1 g; Total Carbohydrate: 22 g; Total Sugars: 4 g (Added, 0 g); Dietary Fiber: 5 g; Protein: 17 g; Sodium: 324 mg; Potassium: 621 mg; Calcium: 36 mg; Vitamin D: 0 mcg; Iron: 2 mg.
(Tbsp=tablespoon; lb=pound; g=grams; mg=milligram(s); mcg = micrograms.)
Recipe adapted courtesy U.S. Department of Agriculture. https://snaped.fns.usda.gov/nutrition-education/snap-ed-recipes